For quite some time I could not get my meatballs to be balls. They refused any kind of ball-like status. They also tasted lumpy and very un-meatball like. Eventually I had my big a-ha! moment when I squished my first balls and they turned out the most perfectly made balls I had ever eaten (cheeky grin! ). It turned out this one small act is the BIG secret to perfectly made meatballs with great taste and texture. So, remember to squish those balls like you mean it! (Another cheeky grin!)
For this particular recipe I have recommended roasting the meatballs in the oven in the instructions I have given. It is entirely possible to cook them on the hob in some oil or lard on a medium high heat. It will take around 10 mins. The one down side to this method is the need to stand at the hob and push the meatballs around so they aren’t overdone on one side or another whereas cooking in the oven you can just pop them in, set a timer and go off to do something else. Choose whichever method is the most convenient for you.
Oven Roasted Lamb Meatballs
- 500 g lamb mince (1lb)
- 1/4 (60g / 2oz) fennel , shredded
- 1/2 tbsp dried parsley
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp ground cinnamon
- 1/8 tsp allspice
- Preheat a fan-assisted oven to 200 deg C or 400 deg F.
- Heat the lard in a frying pan over a medium heat.
- Fry the fennel till soft.
- In a large bowl mix all the ingredients including the fennel.
- Squish the mxiture through your fingers until the texture is smooth. This is important as without the squishin' your meatballs will not stick together.
- Shape the mixture into about 10 – 12 small balls.
- Line a baking tray with baking paper.
- Place each ball onto the baking paper making sure it has space on all sides.
- Oven bake for 25 mins turning the meatballs half way through.